Cook l

CoralTree Hospitality; Orlando (FL); On-site; USD 30,000 - 40,000; Full time

Job summary

CoralTree Hospitality is seeking a passionate Cook I at Aloft Lake Nona in Orlando, Florida. This role requires crafting delightful meals and following strict culinary guidelines. The ideal candidate should possess at least two years of line cook experience and a commitment to high-quality service.

Applicants should have strong knife skills, the ability to work under pressure, and a food handler certification. Join us to elevate your culinary skills in a dynamic environment.

Qualifications

• Minimum of two years of line cook experience in a fast‑paced environment.
• Excellent understanding of cooking methods, ingredients, and procedures.
• Strong verbal and written communication skills.

Responsibilities

• Prepare assigned food items following recipes.
• Maintain cleanliness and organization of work areas.
• Use a variety of food-service equipment safely.

Skills

Cooking methods

Knife skills

Attention to detail

Time management

Food handling procedures

Education

High school diploma or equivalent

Culinary certification

Food Handler Certification

Tools

Kitchen equipment

Food-service equipment

Job description

Overview

Aloft Lake Nona is looking for a passionate Cook I to craft meals that are not only delightful in flavor but also in presentation. Become a creative, driven cook ready to level up your skills and bring flavor to every plate. In this role you will prepare delicious meals in accordance with our menu guidelines. An excellent cook must follow instructions in cooking and delivering well‑prepared meals, be familiar with kitchen environments, skilled in multi‑tasking, and experienced with various ingredients and cooking techniques.

Responsibilities

• Prepare assigned food items.
• Follow the recipes and portion‑control guidelines set by the hotel.
• Set up stations with appropriate par levels for the shift and restock items as needed.
• Prepare ingredients or specific recipes as directed.
• Keep the work area clean, sanitized and organized; this includes prep stations, sinks, walk‑ins, lowboys, floor, dry storage, ovens, and stovetops.
• Use a variety of food‑service equipment safely, including knives, pots and pans, ovens, grills, food processors and slicers.
• Follow sanitary food handling procedures.
• Remain calm and work well under pressure.
• Practice proper food cooling and storing procedures.
• Prepare workstation and daily prep list; follow directions.
• Learn all menu items produced by the assigned station.
• Perform work assignments to meet proper quantities.
• Practice safe food handling procedures.
• Monitor the quality and consistency of all food served.
• Assist to stock inventory appropriately.
• Ensure that food is served simultaneously, in high quality and timely.
• Maintain a positive and professional approach with coworkers and guests.
• Inform management when equipment is due for maintenance or repair.
• Set up and maintain stock of food preparation lines.
• Prepare food as requested/ordered.
• Report unsafe conditions to the supervisor immediately.
• Maintain hotel equipment in proper working condition.
• Be familiar with hotel facilities, their location and hours of operation.
• Complete any other duties assigned by the immediate supervisor.
• Attend required meetings.

Qualifications

• High school diploma or equivalent required; culinary certification preferred.
• Minimum of two years of line cook experience, preferably in a fast‑paced culinary environment.
• Excellent understanding of various cooking methods, ingredients, equipment and procedures.
• Basic knowledge of kitchen equipment (ovens, burners, etc.).
• Demonstrated basic knife skills.
• Ability to follow directions/recipes.
• Accuracy and speed in executing assigned tasks.
• Commitment to the production of high‑quality products and service.
• Thorough knowledge and ability to follow safety guidelines.
• Excellent organizational, time‑management, and multitasking skills.
• Professional behavior required.
• Ability to work under pressure in a fast‑paced environment.
• Level‑headed with outstanding interpersonal skills.
• Adaptable to changing situations.
• Strong verbal and written communication skills.
• Excellent attention to detail.
• Good personal hygiene and cleanliness.
• Food Handler Certification required.
• Fluency in English, both verbally and written.
• Flexible scheduling nights, weekends and holidays.

Working Environment / Physical Demands

• Primarily working in a kitchen environment: hot dishes, sharp objects, knives, boiling water, hot stoves/surfaces, potential wax floors; slip‑resistant footwear required.
• Exposure to hot and cold temperatures and moderate to high noise levels.
• Regularly required to walk, stand, and work for 6-8 hours per day.
• Occasionally required to climb, balance, use hands and arms to reach, carry, pull, and lift up to 50 lbs.